3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Observed that the facility had serv safe certified managers, but did not have Ohio Department of Health certified approval certificates. Facility shall contact the state and apply for reciprocity for their level 2 food safety training.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Observed small open door cooler for salad dressings at the checkout area was holding an ambient temperature between 45-47F. During the inspection the foods were holding 43 F and moved to another cooler to be reconditioned. At the end of the inspection the cooler temperature had returned to 40F. Cooler may have been left open for stocking or had too much product inside of it.
Observed a large amount of ice build up along the cold wells on the grill line.
Ensure that equipment is in good repair so that it does not produce large amounts of ice which may damage foods and properly holds cold foods at 41 F or below.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed areas where food debris or dust was building up. This includes but is not limited to: crumbs on the lower utensil shelves, dust on fans, crumbs above the fume hood on the grill line, some fruit flies around the front juice dispenser. Clean nonfood contact surfaces thoroughly and often to prevent build up which may attract pests or contaminate surfaces..
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Observed boxes stored in the area around the dumpsters. Recyclables and trash shall be thrown directly into the trash to prevent attracting rodents or other pests.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-September-2018
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| PIC- Austin At the time of inspection the facility was holding all foods at proper temperatures, foods in coolers were properly covered, PIC was knowledgeable regarding food safety. Discussed allergens and proper thawing of ROP fish. At the time of inspection the PIC was unable to find the vomit/bodily fluid clean up kit but was able to explain a functional process. Ensure that a chemical capable of removing/destroying norovirus is available for the bodily fluid clean up procedure. No critical violations related to the critical control points noted. Discussed CCPS: I. Employee Health – Person in charge is aware of the OAC requirements, and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC. V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. VI. Time and Temperature Controlled for Safety Food – Facility uses proper cooking time and temperatures. Reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as public health control procedures and record. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – provided for any raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical – Food additives are approved and properly used. Toxic substances properly identified, stored, and used. XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |